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VICTORIA’S LOCAL
SPECIALTY COFFEE
ROASTERY
Our Story
Some dreams bloom slowly.
George, founder of TEN CAFE ROASTING STUDIO, has dedicated over two decades to the world of coffee, guided by a passion for discovering and sharing exceptional coffees. He believes coffee is more than a beverage, it is an opportunity to slow down, connect, and appreciate the work of producers around the world. In 2023, that passion came to life with the opening of TEN CAFE ROASTING STUDIO in Victoria, BC.
Guided by a philosophy of letting each coffee bloom naturally, George carefully sources and micro roasts small lot coffees that highlight the unique character of their origin, variety, and process. Every coffee is selected and roasted with intention, creating an experience that celebrates craftsmanship, quality, and the stories behind each cup.
Featured Products
Ethiopia Faficho Bombe Red Honey
In the cup, dried berries lead with concentrated, jammy fruit sweetness, followed by a gentle cocoa note. Soft fruit acidity keeps the coffee bright and expressive, while the body becomes smoother and more rounded as it cools.
Earlier this year, while cupping coffees from Ethiopia’s 2026 harvest, we fell in love with quite a few lots. Faficho Bombe was one that really stood out to us, and we were lucky enough to secure the last few bags available.
This coffee comes from Bombe, Bensa, in Ethiopia’s Sidama region, where smallholder producers grow coffee at around 1,800 metres above sea level. The cool conditions around Bombe Mountain allow the cherries to ripen slowly, helping develop the rich and expressive fruit character this area is known for.
The Red Honey process brings another layer of sweetness and texture to the coffee. Some of the fruit mucilage is left around the seed during drying, helping create deeper sweetness and a fuller, more rounded body while still allowing the vibrant fruit character of the coffee to shine through.
The Red Honey Process
Red Honey refers to the colour of the parchment as the remaining mucilage dries. After harvest, ripe cherries are first sorted by density and then carefully sorted again by hand. The cherries are pulped while keeping some of the mucilage around the coffee seed, followed by a short fermentation.
The coffee is then moved to shaded drying beds, where good airflow allows it to dry slowly and evenly. This shaded approach adds around four to five days to the drying time, giving the producers greater control over moisture and helping create a consistent final coffee.
About the Origin
Bombe, Bensa, Sidama, Ethiopia
Bensa is part of Sidama, one of Ethiopia’s well-known coffee-producing regions. Its combination of elevation, fertile soils, and seasonal rainfall provides favourable conditions for coffee cultivation.
Coffee here is largely produced by smallholder farmers who hand-pick ripe cherries and deliver them to local washing stations. From there, the coffee goes through careful sorting, processing, and drying before being dry-hulled and transported to Addis Ababa for final milling and export.
Ethiopia Yirgacheffee Jasmine Co-Fermentation
This unique lot comes from Kochere, one of Yirgacheffe’s most celebrated growing regions, where high elevations and generations of coffee tradition produce some of Ethiopia’s most expressive coffees. Following harvest, the cherries undergo a rare Jasmine Co-Fermentation process, spending approximately 200 hours fermenting alongside fresh jasmine flowers before being carefully washed and dried. Throughout this extended fermentation, the cherries absorb delicate floral compounds from the jasmine blossoms, enhancing the coffee’s natural aromatics while preserving the clarity, elegance, and vibrancy that define great washed Ethiopian coffees.
In the cup, jasmine blossoms lead the experience, unfolding into fragrant notes reminiscent of White Peach Oolong and Longjing tea. Bright pomelo and soft citrus bring lift and freshness, while a honey-like sweetness carries gracefully across the palate. As the cup cools, subtle hints of mangosteen emerge, adding depth to an already refined and expressive profile.
Delicate yet captivating, this is a coffee that blurs the line between coffee and tea, an elegant expression of Yirgacheffe terroir, inviting you to slow down and experience each layer as it blooms in the cup.
El Placer / Sebastián Ramírez / Co-Fermented with Thermal Shock
At El Placer Farms, coffee is the result of curiosity, precision, and a passion for innovation. This Thermal Shock Co-Fermented Honey Caturra showcases Sebastián Ramírez’s approach to fermentation, creating a coffee that is vibrant, expressive, and beautifully balanced.
The cup opens with bright notes of blackberry and raspberry, followed by a smooth chocolate that adds richness and depth. As the coffee cools, delicate notes of hibiscus tea emerge, bringing a gentle floral brightness that complements the juicy acidity and silky mouthfeel.
The journey begins with carefully selected cherries, with 95% picked fully ripe and 5% semi-ripe. They undergo 120 hours of anaerobic fermentation at 18°C with controlled CO₂ injection, followed by a second 120-hour fermentation in water infused with cranberries, green grapes, plums, blackberries, and raspberries. A carefully controlled thermal shocktreatment at approximately 40°C helps create a vibrant, integrated fruit profile while preserving clarity and balance.
The coffee is then slowly dried for about 25 days before resting in GrainPro bags for 15 days to stabilize prior to milling and hand sorting. Every step is designed to preserve sweetness, consistency, and the expressive character that defines El Placer.
About the Farm & Producer
El Placer Farms / Sebastián Ramírez
Nestled in the mountains of Quindío, Colombia, Sebastián Ramírez carries forward four generations of family coffee tradition. At El Placer Farms and the Hacienda Córcega processing centre, he combines meticulous farming with innovative processing methods, including Carbonic Maceration, Natural, Honey, Anaerobic, and Co-Fermented techniques.
Working with exceptional varieties such as Geisha, Pink Bourbon, Bourbon Cidra, SL28, Wush Wush, Laurina, and Caturra, Sebastián produces coffees that highlight the unique character of each lot. His commitment to quality, sustainability, and continuous innovation has made El Placer one of Colombia’s most respected producers of experimental specialty coffee.
